Put 10 cups of hot tap water in a large stockpot over medium – high heat. The pot must be big enough to hold the water plus the other added ingredients.
Place your 12 ounces of chicken into the boiling water. Boil/simmer the chicken until it just begins to tear apart or shred. Pull the chicken out and reserve for later.
Add the chicken base. After it has dissolved into the water taste it to see if you need more base added to please your palate.
Once you have the taste to your liking; add the carrots and onions. Let these two vegetables get about a 20 minute head start on the celery. The celery cooks faster, and you don’t want it to turn to mush.
After the 20 minute head start, toss in the celery and endive (which has been cut or torn).
Allow this to simmer until all of the vegetables are semi – soft. You will taste the endive which gives the soup a delightful hint of sweetness. In the mean time, the chicken will be cooled and you can chop it into cubes or any shaped pieces. Throw in the chicken. It’s going to be very nice and tender.
Add your pre-baked meatballs.
While letting the meatballs cook in the broth, boil the Orzo noodles to al dente in a separate pot. Once the noodles are al dente turn heat off soup, rinse them in cold water, and then add the noodles to pot.